vernisag
Quote: Vinokurova
did I understand correctly that the dough is like lumps before the refrigerator?

Before the refrigerator, this is Alain. After, maybe a little oil will separate, you need to knead a little. And I recently added more water, ml 100, or even 120, depending on the flour, now it is hot, the flour is dry.

Lean biscuit dough
A.lenka
Girls, what beautiful cookies they all have! And each is unique !!! The real Parade of the Planets turns out !!!
A.lenka
Loksa, Oksanchik, superb spice !!! I also need to be a little "lazy" and eat such deliciousness as yours.

San, Oksana, thanks for the idea of ​​a curd biscuit with a secret filling! : rose: Today I made a curd biscuit with peaches. The secret filling with peaches is not very presentable, but the result is incredibly delicious. Curd biscuits are now my favorites.
Loksa
Lenchik, everyone, please. You turned out very appetizing! I like it myself, to vzhikat this dough.
Chamomile
Today I added a boiled breast to these biscuits, left from the salad. For juiciness I added onions, zucchini and a couple of tomato slices, sprinkled a little cheese on top. Almost the pizza turned out. Delicious. I baked in a slow cooker, and the top blushed in an airfryer.
sobarik
vernisag, Irisha, today baked a biscuit with apricots, replaced flour with 50% CH, added TAN instead of water, baked it on paper, as a result, the middle swelled up and the apricots were boiled to the top lid, the first time it was like this (it didn’t have an effect on the taste), and it was instantaneous
Lean biscuit dough
Lean biscuit dough
Thank you a hundred times more
vernisag
Tasha, probably rolled out the middle a little thin. It is better to leave the dough in the center of the circle a little thicker, and the edge is thinner, so that the folds are more beautiful.

For the whole princess, if you bake a large biscuit, you can simply immediately knead a double rate of dough and roll it out not very thinly, and the edges will be wider for a twist.
You have a good galette with apricots! Chet wanted one too
Trishka
vernisag, Irisha, it would be great to make footnotes on the first page with the girls' recipes, so that it would be easier to find who, what and with what uses this magnificent dough, please ahh !!!

We tried the galette, Fkusnoooo, the dough is incomparable, light, layered !!!
Elena Kadiewa
I've been baking biscuits since last year and won't bring "salvation" in any way. Irish, thank you for this dough, this summer our whole tea house is hooked on biscuits. And yesterday, too, the middle rose and the berry was fried to the lid (for the first time like this!), The juice flowed out through the sides, I thought, because of the whey, I added it instead of water, but today I finish it, how delicious! The last honeysuckle and the first black currant.
vernisag
To the health of the girl!

Ksyusha, I can't open the first post, I'm not a moderator.I need to collect links and ask the Chief to insert them, probably
sobarik
vernisag, Irisha, I realized about the middle, tried to knead at once a double rate for the Princess, so my family was indignant, give them a thin dough and a lot of filling (see the gourmets). I spoiled them
(And the dough with CZ flour and TAN instead of water turned out very tasty)
vernisag
Quote: sobarik
so my family rebelled
then one and a half norms
sobarik
Irish, next time I'll do it
afnsvjul
Girls, I will make biscuits for the first time And here's the question, and if you take whey or TAN instead of water, then you also need to heat them up like water to a hot state?
And another question on technology - first boiling water, then pour oil?
sobarik
Julia, I warmed the TAN in the microwave, it curdled a little, but the taste of the biscuit was not reflected
afnsvjul
Yeah, I get it. Now I will do it !!!!!!
afnsvjul
Quote: afnsvjul
And another question on technology - first boiling water, then pour oil?
sobarik

I mixed butter with TAN and poured it into flour. Maybe wrong, Irisha will fix it, but I need to do everything very quickly
Midnight lady
The first time I poured oil and boiling water at once, then kneaded. But lately, first I pour oil, chop with a fork into crumbs (slightly), then boiling water and collect the dough into a ball.
Joy
Quote: vernisag
Before the refrigerator, this is Alain After, maybe a little oil will separate, you need to knead a little. And I recently added more water, ml 100, or even 120, depending on the flour, now it is hot, the flour is dry.
Irish, but you do not reduce the amount of oil?
A.lenka
sobarik, Tasha, Wonderful, wonderful, wonderful Your galette !!! And I can imagine how fragrant !!! I love apricots in all kinds, and especially in such a beautiful one !!!
A.lenka
Quote: sobarik
I tried to knead at once a double rate for the Princess, so my family was indignant, serve them a thin dough and a lot of filling
For the Princess, I knead the dough for 250 grams of flour. That is, I increase the recipe by a quarter. But I pour more water, like Irina vernisag recommended. And I also add 1.5 tbsp. l. sugar in the dough.
A.lenka
Quote: sobarik
I mixed butter with TAN and poured it into flour.
Quote: Midnight lady
The first time I poured oil and boiling water at once, then kneaded. But lately, first I pour oil, chop with a fork into crumbs (slightly), then boiling water and collect the dough into a ball.
And I pour boiling water into the flour, stir quickly until crumbs, and then stir in the butter.
But judging by the fact that with different methods of kneading the dough, the biscuits are equally good for everyone - then I think that the order of pouring oil and boiling water is not fundamental. The main thing is proportion.
sobarik
A.lenka, Lena, thanks for the assessment, the aroma and taste of the biscuit are really wonderful, I also add powdered sugar and vanillin to the dough, it turns out great !!!
A.lenka
sobarik,
Quote: sobarik
I also add powdered sugar
Tasha, and why powder?
sobarik
Once there was no sugar at home, I added powder, now it seems like the norm is already
afnsvjul
Quote: sobarik
Once there was no sugar at home, I added powder, now it seems like the norm is already
Tasha, how much powdered sugar do you add?

Girls, thanks. Everything turned out great, everything has already been devoured. Made with cherry plum. It turned out just super Home-made said that for some reason it looked like a dumpling with cherry to taste

Irina, thanks a lot for the recipe !!!!!

sobarik
afnsvjul, Julia, usually two tablespoons, if a biscuit with fruit. Today I made a jellied pie with trout and broccoli, I still added one spoonful of powder to the dough. I am so delicious
letka-enka2
Irina, here again she is a biscuit, with raspberries-irga-currants,
Lean biscuit dough
all the guests liked it, they had to print out the recipe right away, thanks again.
vernisag
That's so beautiful! To Helen's health!
Lauretta
vernisag, Hello! what beautiful biscuits you have, but I’m somehow without a hand, nor how can I roll out an even circle and there is no plate of such a diameter to cut. The filling probably turned out to be not enough, so my biscuit turned out to be small. How much fillings do you put?
When cutting an already cooled cake, the berry flows out, although I added starch, made it with currants and raspberries. and how do you transfer the dough neatly to the baking mat? I would be very grateful for any advice
Lauretta
Girls, please tell me how to add a photo, I can't figure it out
Midnight lady
Lauretta, and the dough must be rolled out directly on the rug or on baking paper. It is not even necessary to roll it out, because the dough will then fit into the folds and all the irregularities will disappear. And when I roll it out for bagels, I walk a little along the edge with a rolling pin, and the edge is trimmed.
I did not weigh the filling, well, there is such a photo


Lean biscuit dough
Baking paper is slightly visible under the dough. I have two strips with a cross to transfer to the multicooker and get out of it later.

vernisag
Lauretta, I recently added a little more water than in the recipe, I wrote about this in the topic, it’s probably hard to find it now, ml 100-120 The dough turns out to be tender, tender and you no longer need to roll it out with a rolling pin, I just knead it with my fingers in an even circle, without cutting off The edges are thinner, in the center the layer of dough is slightly larger.
I cut the dough on a baking mat, I have a Teflon mat, you can use it on baking paper and transfer biscuits to baking on it.
I put the fillings on the eye, but about 1.5-2 cups + 2 tablespoons of starch and sugar, if the berries are very juicy.
A biscuit made from 200g of flour is not big, so I make it from 300-400g of flour right away, well, there was not enough Schaub.
If the filling flows after complete cooling, it means that there is either little starch, or the starch is bad. I like cornstarch more, it turns out a jelly-like mass and if it flows, then quite a bit.
vernisag
Quote: Lauretta

Girls, please tell me how to add a photo, I can't figure it out
When you write a message, there is a graph on top Insert author's photo into message , click on it with the mouse, a field will appear, select a file, load, copy the link and paste it into the message text.
Lauretta
Thank you very much girls for the detailed advice and answers, I will try
sobarik
Lauretta, I confirm the words vernisag, Irina, cornstarch is much better. I once made a biscuit with cherries, added potato starch, as a result, I got a thick compote, even when cooled down
Lauretta
sobarik, thanks, it tasted delicious, but not beautiful, but I can't insert a photo.
sobarik
Lauretta, the main thing is that it turned out deliciously, my family at the sight of another biscuit forget about aesthetics
Thanks again to Irisha
vernisag
Quote: Lauretta
but I can't insert a photo.
Press the "reply" button, the message field will open and the top will say "insert the author's photo into the message" and then as I wrote above Good luck!
Lauretta
Hooray, I found where to download!
vernisag
This?

Lean biscuit dough
Lauretta
Yes, the photo is not very good, and the biscuit is not so hot!
vernisag
Do not invent it, the photo is good and the galette is very appetizing
Did you like the taste?
Lauretta
vernisagThank you for your support, but the taste is very tasty and the aroma is so! I could hardly restrain myself so as not to wear it all out at once ...
vernisag
Quote: Lauretta
I could hardly restrain myself so as not to wear out everything at once ...
It's here, yeah, the most important thing
lappl1
vernisag, Irina, I bake biscuits endlessly! Now with berries, then with mushrooms, then with potatoes and mushrooms. And this is today's one - with black currants, raspberries and several strawberries. Thanks again for the super recipe!

Lean biscuit dough
vedmacck
The main disadvantage of these biscuits is fast eating. I got used to doing two at a time. Not a piece survives until the morning
We didn't like the sweet berry ones. We make vegetable and pizza types.
vernisag
Ludmilahow beautiful, rosy !!! A lovely sight!
Kohler is incomparable! Do you add sugar to the dough either on whey or what?
vernisag
Quote: vedmacck
We didn't like the sweet berry ones.
Oh, but I really like berries with berries
But, not with any, but only with raspberries, strawberries ... with pears, peaches and apricots, I think I will also like it, I have not tried it yet

And some girls don't like it at all Or maybe it just didn't work out and didn't like it

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